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Shrimp Empanadas

Shrimp Empanadas

Shrimp empanadas.

Serve these shrimp-stuffed empanadas with a tangy crema. Watch Feast TV host Cat Neville make this recipe from start to finish in our Funky Farms episode.

Feast TV host Cat Neville makes shrimp empanadas and serves them with a tangy crema.

Shrimp Empanadas

Empanada Dough

  • 3 cups all-purpose flour
  • 1½ teaspoon salt
  • 1 tsp baking powder
  • 6 oz cup cold unsalted butter, cut into cubes (1.5 sticks)
  • 1 egg
  • ¼ cup cold water

Shrimp Filling

  • Olive, avocado or sesame oil 
  • ½ red onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, diced
  • 8 cherry tomatoes, quartered
  • 2 cups chopped fresh shrimp
  • ½ cup pinto, black or white beans
  • Handful cilantro, chopped
  • Juice of ½ lime


  • 1 cup crème fraîche
  • Juice of ½ lime
  • Pinch salt

| Preparation - Empanadas | Make the dough first. Whisk flour, salt and baking powder in a large bowl. Add cold butter cubes to the flour mixture and work until it forms pea-size balls and then add in the egg, working the egg into the dough until somewhat smooth. Add a couple tablespoons of water and knead, adding more water 1 tablespoon at a time if necessary, until the dough begins to come together. Flour your countertop, turn dough out of the bowl and knead until smooth and elastic. Form into a disc, cover with plastic wrap and allow to rest for an hour, or overnight in the refrigerator. 

Preparation - Filling | Heat oil in a saute pan on medium heat and add onion, cooking until beginning to caramelize, then add garlic, jalapeño, tomatoes and beans. Once the tomatoes begin to cook down (adding water if necessary to keep from burning) and mixture is bubbling and well combined, add shrimp plus salt and pepper to taste. Cook, stirring, until the shrimp is cooked through. Add cilantro and lime juice and toss to combine. Taste and adjust seasoning. Remove and allow to cool a bit. 

Roll the dough into a log shape and cut into even pieces. Using a rolling pin, form discs roughly 6 inches in diameter. Spoon 2 tablespoons (or so) onto the disc and fold dough over, crimping the edges. Place formed empanadas on a parchment paper lined baking sheet and then brush egg wash on each empanada. Bake at 400° for about 20 minutes or until golden brown.

Preparation - Crema |Make the crema by combining the crème fraîche, lime juice and salt in a bowl. Serve empanadas with crema on the side or drizzled right on top. 

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Catherine Neville a the former publisher of Feast Magazine and producer of Emmy-winning Feast TV.

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